The Dinner Planner

Adam Liaw's Mushroom Larb

No ratings yet
Servings 4


  • 2 tbsp rice
  • ½ tsp chilli powder   (or to taste)
  • ½ tsp chilli flakes  (or to taste)
  • 500 grams  button mushrooms -diced
  • 150 grams firm tofu  cut into 1cm cubes
  • 2 tbsp  fish sauce or soy sauce
  • 3 limes juiced  (about ¼ cup of juice)
  • 1 tsp caster sugar 
  • 1 red onion  peeled, halved and very thinly sliced
  • 3  spring onions finely sliced
  • 2 kaffir lime leaves finely sliced
  • 1 bird's eye chilli  sliced (optional)
  • 1 cup coriander  loosely packed
  • 1 baby cos lettuce to serve
  • 1 Lebanese cucumber peeled at intervals and sliced, to serve


  • Place the uncooked rice in a dry frypan and heat over medium heat, tossing occasionally until the rice begins to turn chalky white and light brown around the edges. Add the chilli powder and chilli flakes and toss in the pan for about 30 seconds until the chilli is fragrant. Transfer the rice and chilli to a mortar and pestle and grind the rice to a coarse powder.
  • Place the mushrooms and tofu in a bowl and microwave for 5 minutes until the mushrooms are cooked through. There will be mushroom liquid in the bottom of the bowl – don't discard it. Allow the mushrooms to cool slightly.
  •  Add the fish or soy sauce to the mushroom mixture, then the lime juice, sugar, red onion, spring onion, lime leaf, coriander and the rice and chilli powder mixture. Add the sliced chilli, if using, and toss to coat well. Serve with the lettuce and cucumber.

Tips and Variations


Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?